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location Maryland
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visits member for 4 years
seen 55 mins ago

American foodie (non-professional) of mixed italian / sicilian / basque / argentinean / british heritage; family from US northeast, but has lived in US mid-atlantic, US south, and western europe.


5h
answered Do I have to cook salame
21h
comment What is the Chinese celery and cabbage appetizer called and how is it made?
It might be a form of kimchi, or at least related to it. Not all kimchi is hot, fermented or heavily sour. (and yes, I know, kimchi is Korean, not Chinese ... but the concept of preseving foods aren't limited to a single country)
1d
comment How can I store wonton wrappers in the freezer?
Have you tried thawing them in the fridge? I've had refrigerated ones that last for weeks in the fridge if you don't open the package.
1d
comment Why use citric acid and sodium hexametaphosphate in cheese sauce?
I voted this up, because it's a good question ... but then had to cancel it because I was so annoyed by that video. (admitedly, I had my volume all the way up, because of a video that had been really, really quiet)
1d
comment Why use citric acid and sodium hexametaphosphate in cheese sauce?
@jim : yes, it says what they do (and a direct link for those, so you don't get stuck with annoying auto-playing videos w/ loud, obnoxious music) ... but "Sodium hexametaphosphate is a sequestrant that binds with calcium ions" doesn't mention what potential alternatives are, or what that actually means in terms of the recipe.
1d
comment Do long-cooked pasta and brown rice lose more minerals than short-cooked types?
There was a question years ago on here about cooked vs. raw food ... and it's difficult to discuss nutritionally, as cooking may destroy some compounds while converting other nutrients to make them bio-available. Your question is equally deceptive, as 'short cooking' rices are typically par-cooked, so they've already had this process done to them, just not enough to fully cook them.
1d
answered How do you coat perfectly round truffles with melted chocolate?
1d
comment What can be used to thicken chili other than masa harina?
it's possible that because it's cooked, it'll be better (eg, the issues w/ raw flour vs. in a roux), and the salt might help ... it's just a question of if it's worth trying. I guess if you're willing to clean a lot of pots, you could divide the batch up, and try a few and have a taste testing.
2d
comment What can be used to thicken chili other than masa harina?
Tomato paste will add a little bit of thickening power, but you'll need to cook it down for a while. Finely crushed corn chips or tostadas can work, too, but also add salt (especially the chips), and may be similar to the flavor that she objects to.
2d
comment Is there a web site indexing cooking competitions, or an effective aggregator?
I was going through old question and saw this one -- There seems to be one now (contestcook.com), but I'm getting 'missing plugin' all of the place, so I don't know if they actually have anything. Their facebook page seems to have recent posts, though.
2d
comment How to make XXL Watermelon Jell-O Shots without falling apart?
Unflavored gelatin isn't one of those 'impulse buy' items so it's rarely at eye level in grocery stores. It'll either be a box w/ lots of individual packets in it, or a canister. If you can't find it on your own, ask one of the employees. You can also get it online. (I've gotten it from Amazon for a past project)
Jul
28
comment dehydrating puree food
@Jefromi : what would happen if you continued dehydrating it past when you'd pull it for fruit leather? (and I would assume you'd be drying fruit leather on a film of some sort ... so make the leather, remove from film, continue drying). I'd personally be more concerned about not having enough salt as a preservative while it's drying.
Jul
27
comment How to Make Canned Coconut Milk Separate
America's Test Kitchen gave the same recommendation in an NPR article : npr.org/blogs/thesalt/2014/07/24/334424736/… : "With a little more experimentation, we came up with two tips for success. First, the creamy part of coconut milk isn't always separated from the watery part; we found that refrigerating the can for a few hours helps form two distinct layers. ..."
Jul
27
comment Re-processing pickles
Rather than heat the pickles, I think your better alternative would be to strain the pickles into a pot, boil that, then pour it back over the pickles. (so you don't end up over-cooking the items being pickled)
Jul
27
comment Why is lettuce rarely cooked?
@Jolenealaska : yes, thanks.
Jul
27
revised How to make my chicken noodle soup thicker?
added line returns and spaces to improve legibility
Jul
27
reviewed Reject suggested edit on How to make my chicken noodle soup thicker?
Jul
27
revised How do you clean a cast iron skillet?
added comment re: carbon steel pans (which aren't cast iron)
Jul
27
answered Why is lettuce rarely cooked?
Jul
27
revised Where to store my propane torch?
added mention of the relief valve